Nonna’s Sunday Chicken Cacciatore
This is the dish my mother simmered every Sunday after Mass, the one that perfumed the whole house and called every cousin to the table. Chicken thigh...
6 servings
Italian Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
23 views
Ingredients
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6 bone-in, skin-on
chicken thighs
about 2 1/4 lbs total
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1 large
yellow bell peppers
cut into 1-inch strips
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2 tablespoons
tomato paste
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6 bone-in, skin-on
chicken drumsticks
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1 cup
dry Chianti wine
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28 ounces
crushed tomatoes
preferably San Marzano, crushed by hand
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1/2 cup
fresh basil leaves
torn, plus more for garnish
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2 medium
yellow onions
sliced 1/4-inch thick
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1 cup
Castelvetrano olives
whole, pitted
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2 large
red bell peppers
cut into 1-inch strips
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6 large
garlic cloves
smashed and roughly chopped
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1 teaspoon
freshly ground black pepper
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1/2 teaspoon
crushed red pepper flakes
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3 tablespoons
extra virgin olive oil
plus more as needed
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2 sprigs
fresh rosemary
about 4 inches each
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2 teaspoons
kosher salt
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1 teaspoon
dried oregano
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Pat chicken thighs and chicken drumsticks completely dry with paper towels—this is crucial for proper searing. Season all sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the skin so it adheres.
Step 2
Heat a heavy-bottomed Dutch oven over medium-high heat for 2 minutes until a drop of water skitters across the surface. Add extra virgin olive oil and heat until shimmering but not smoking—about 30 seconds. This temperature is essential; too cool and the chicken will steam, too hot and the fond will burn.
Step 3
Working in batches to avoid crowding, place chicken thighs and chicken drumsticks skin-side down in the pot. Do not move them for 5-6 minutes; the skin needs to develop a deep golden-brown crust. If the chicken releases easily, it’s ready to turn—if it sticks, give it another minute. Turn and brown the second side for 4 minutes. Transfer to a plate and repeat with remaining pieces.
Step 4
Pour off all but 2 tablespoons of fat from the pot, but leave the golden fond—that caramelized layer carries the soul of the dish. Reduce heat to medium and add yellow onions with a pinch of salt. Cook for 6-7 minutes, stirring occasionally, until the onions turn translucent and begin to take on color. The salt helps draw out moisture and prevents burning.
Step 5
Add red bell peppers and yellow bell peppers to the pot. Increase heat slightly and cook for 8-9 minutes, stirring every minute or so, until the peppers soften and their edges begin to caramelize. This step builds the sweet, complex base that defines authentic cacciatore.
Step 6
Create a well in the center of the vegetables and add garlic cloves. Cook for 30 seconds until fragrant, then stir to combine. The garlic should sizzle immediately but not brown—burnt garlic will turn bitter and ruin the entire sauce.
Step 7
Pour in dry Chianti wine, scraping the bottom of the pot with a wooden spoon to release every bit of the fond. Let the wine bubble vigorously for 2-3 minutes until reduced by half; the alcohol cooks off and the wine's acidity brightens the sauce.
Step 8
Return chicken thighs and chicken drumsticks to the pot, nestling them skin-side up among the vegetables. Add crushed tomatoes, tomato paste, Castelvetrano olives, fresh rosemary, dried oregano, and crushed red pepper flakes. The liquid should come about 3/4 up the sides of the chicken—add a splash of water if needed.
Step 9
Bring the mixture to a gentle simmer—small bubbles should break the surface, not a rolling boil. Reduce heat to low, cover with the lid slightly ajar, and cook for 45-50 minutes. The sauce will thicken and darken as the collagen from the chicken bones transforms into velvety gelatin.
Step 10
Remove the lid and gently stir in fresh basil leaves. Taste the sauce and adjust seasoning—it should be bright, slightly acidic, and deeply savory. If too acidic, a pinch of sugar balances; if too thick, a splash of water loosens.
Step 11
Let the cacciatore rest for 10 minutes off heat. This allows the meat to relax and the sauce to settle. Serve directly from the pot, garnished with additional fresh basil, alongside crusty bread or over soft polenta.
✨Chef's Tips
- ★Choose air-chilled chicken if possible—these birds retain less water, resulting in deeper browning and more concentrated chicken flavor. The difference in sauce richness is remarkable.
- ★For the silkiest sauce, remove the chicken pieces after 30 minutes of braising, pull the meat from the bones in large chunks, then return the bones to the pot to continue extracting collagen. Add the shredded meat back for the final 15 minutes.
- ★The quality of your crushed tomatoes determines the soul of this dish. If using canned, look for DOP-certified San Marzano tomatoes. If using fresh, blanch and peel 2 1/2 lbs of ripe Roma tomatoes, then crush them by hand for the most vibrant flavor.
- ★Make this a day ahead—the flavors meld and intensify overnight. Reheat gently at 300°F for 20 minutes, covered, with a splash of water to loosen the sauce. The chicken becomes even more tender and the sauce achieves that restaurant-quality depth.
- ★Transform leftovers into an elegant second meal: shred the remaining chicken, toss with the sauce and some pasta water, then serve over pappardelle with fresh parsley and grated Parmigiano-Reggiano. The gelatin-rich sauce clings perfectly to the noodles.
braisedcomfort foodSunday dinnerfamily-stylemake-ahead